Three days at the Grande Halle de la Villette will concentrate products, equipment and buying profiles for professional hospitality. Salon du Bon 2026 runs from 6 to 8 November in Paris and combines tastings, culinary demonstrations and a pop-up restaurant to connect producers, brands and chefs.
Dates and venue for Salon du Bon 2026
The festival takes place from 6 to 8 November 2026 at the Grande Halle de la Villette, 211 av. Jean Jaurès, Paris. Doors open on the first day and the first tastings begin at 09:30. The venue is presented as a 19 000 m² market-like space in the event materials.
Who exhibits and what categories to expect
The fair gathers 170 selected exhibitors among producers, artisans and committed brands. The organizers structure the offer into six universes covering food, drinks, tableware, equipment and accessories plus an artisan scene. The drink selection highlights wines, infusions, coffees and fermented products relevant to hospitality purchasing.
Culinary involvement includes a network of chefs associated with past editions, such as Julia Sedefdjian, Ricardo Silva, Massimiliano Sena, Christophe Chiavola, Denny Imbroisi, Ilane Tinchant, Anthony Courteille and Frédéric Duca. The program cites 30 chefs performing in open kitchens and a large bouillon that serves as an on-site restaurant.
Practical format for professional buyers
Salon du Bon 2026 provides professional passes and dedicated access windows. The on-site bouillon offers set menus sourced from exhibitors and a booking system for services. This setup facilitates product trials and side-by-side supplier comparison in a compact schedule.
Key figures to factor into your prospecting
The event lists 170 exhibitors and an expected 15 000 visitors. Three days of activity plus 30 chefs in open kitchens create concentrated opportunities for tastings and supplier meetings. Buyers can assess multiple product lines and sourcing options without extensive travel.
How to prepare B2B prospecting at Salon du Bon 2026
Work by universe. Use the event’s classification to shortlist stands for food, beverages, equipment or tableware. Prepare brief evaluation sheets covering lead times, packaging options, certifications and wholesale conditions. Book time slots for tastings and reserve a table at the bouillon to sample service and portions under real conditions.
Bring clear purchasing criteria and an internal decision timetable so conversations at stands feed negotiation and follow-up. Prioritize exhibitors who match your operational needs rather than every novelty on display.
Closing note and official link
Salon du Bon assembles producers and culinary practitioners in a market-style environment that highlights sourcing for professional hospitality. For exhibitors list, practical information and ticketing consult the event website at http://www.salondubon.com/?lg=en
